Caesar Salad

One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.


  • 1 head romaine lettuce
  • 50 g parmesan cheese
  • 6 slices of french stick
  • 1 garlic clove (peeled)
  • 1 tblsp butter
  • for the dressing:
  • 55 g tin anchovy filets
  • 2 free range egg yolks
  • 2 tblsp freshly lemon juice
  • 1 clove garlic (peeled and crushed)
  • ¼ tsp english mustard powder
  • ½ tsp salt
  • 1 tblsp worcestershire sauce
  • 1 tblsp tabasco sauce
  • 50 ml extra virgin olive oil
  • 150 ml sunflower oil
  • 50 ml water
  • freshly ground black pepper


  1. Clean lettuce thoroughly and drain on paper towels. Refrigerate for at least one hour until crisp.
  2. Remove the anchovies from the tin and strain them, then crush them lightly using a fork and put in a large bowl.
  3. Add the egg yolks, lemon juice, crushed garlic, mustard powder, salt, Worchestershire and Tabasco sauce.
  4. Whisk everything thoroughly.
  5. Then continue to whisk slowly while adding the extra virgin olive oil, then the sunflower oil.
  6. When the dressing starts to emulsify you can whisk faster.
  7. Lastly add whisk in the water and season to taste.
  8. To assemble the salad, place some romaine lettuce leaves in a serving dish.
  9. Use a potato peeler to slice the cheese thinly and place some on the lettuce leaves, then drizzle some dressing on top.
  10. Continue to layer the salad in this way.
  11. Rub some of the garlic clove on the bread and spread with butter, toast under the grill and garnish the salad with this crouton and serve immediately.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register